Kelso Golf Club Bazaar

73
PROTOSE STEW.
1 lb. protose. cup parsley finely chopped.
1 teacupful vermicelli, crushed fine. 1 oz. butter.
1 pint water. 1 teaspoonful cornflour.
1 cup tomato juice. a little salt.
Boil parsley in water until tender, add vermicelli, and let it
simmer gently for 15 minutes. Stir in the cornflour, which has
been rubbed smooth in a little water, add the tomato juice and
butter, and bring to boil. Pour into a vegetable dish to the depth
of 1 in., cut protose in half rounds about
I
in. thick and place in
dish in a row, and cover with remainder of sauce. Put cover on
dish and ,stand in very moderate oven for
z
hour, when it is
ready to serve with vegetables and potatoes. (protose is a veget-
able meat prepared by International Health Association, Ltd.,
and can be had from all Food Reform Stores.)
MOCK CHICKEN.
1 teacupful rice. 1 egLy.
3 teacupfuls water. pinch salt.
1 breakfastcupful pine kernels
Steam rice in water for 3 hours, then press it through a coarse
hair sieve. Grind the pine kernel in an Enterprise food-chopper,
using the finest cutter. Mix into rice, and add eg
g
previously well
beaten. Press the mixture firmly into a
well-
buttered cylinder-
shaped mould, and steam for 1 hour. Allow to cool before remov-
ing from mould. If preferred warm it can be re-heated before
serving.
RICE CUTLETS.
2 cupfuls rice. 2 oz. butter.
4 cupfuls water. 2 eggs.
2 cupfuls tomato juice.
Put rice, water, tomato juice, and butter into a basin, and
steam for three hours. Whisk the eggs and beat into rice.
When thoroughly mixed and while ,still hot, spread out on a
platter to about the thickness of one inch. Let it cool, cut into
cutlets, clip in egg and breadcrumbs, and fry a nice brown
colour, using butter or nutter as preferred. for frying.
LENTIL AND NUT SAVOURY.
2 cupfuls lentils. 2 onions (grated).
1 cupful rice. 1 oz. butter.
1 cupful ground walnuts. zweiback (toasted breadcrumbs).
2 eggs.
Steam rice in three cups water for three hours, wash lentils
and put into saucepan with 6 cups of boiling water, cook until
quite tender, put through sieve. Brown onion in butter. Beat
all the ingredients together in basin, stiffen with zweiback crumbs
so that the mixture can be moulded with the bands; shape about
half the mixture into rissoles or sausages, coat with egg, and
zweiback crumbs, fry in butter until a nice brown colour. Press
remainder of the mixture into a well-buttered tin, put a little
melted butter on top and bake in oven for about an hour or until